These easy make ahead egg muffins, with whole grain toast, served as my breakfast all week – to reheat, I cut one up on a slice of toast in my toaster oven, and set it to broil for around 8 minutes.  If you don’t have that kind of time – reheat in the microwave on low power for around 45 seconds.  They are also good with a corn tortilla wrapped around (after cutting up).

Serves 6/Serving Size 2 muffins

Ingredients:

• 6 whole eggs
• 1 cup of egg whites
• 2 c fresh baby spinach
• 1, 12 oz container, or around 1.5 c of pico de gallo (I used the one from Trader Joe’s)
• 2 oz of shredded cheddar cheese

Instructions:

1. Preheat oven to 375 degrees Fahrenheit.
2. Spray muffin tin with non stick spray
3. Divide spinach and pico de gallo up among the 12 muffin cups
4. Beat together eggs and egg whites, and divide mixture evenly among the 12 muffin cups
5. Top each cup with 1/12 of the cheese
6. Bake until set and slightly browned, 20-25 minutes
7. Immediately upon removing from oven, slide a butter knife around the edges of the cups to prevent sticking.
8. Remove egg muffins from cups and store in the fridge for up to 5 days.